发酵食品中氨基甲酸乙酯检测方法的进展

Development of Detection Methods of Ethyl Carbamate in Fermented Food

氨基甲酸乙酯广泛存在于发酵食品中,属于"2A"级致癌物。欧盟等针对部分发酵食品中氨基甲酸乙酯的含量制定了其限量标准,而我国由于发酵食品种类众多,检测方法不统一等原因,还没有制定相关的标准。为推进氨基甲酸乙酯检测技术的进步,总结了氨基甲酸乙酯检测方法的最新进展,重点阐述了光谱法、薄层分析法、气相色谱法、气相色谱-质谱联用法、二维或多维气相色谱联用稳定同位素标记质谱法、高效液相色谱-荧光法、液相色谱-电喷雾电离-串联质谱、核磁共振检测法、酶测定法、电化学传感器法和免疫分析法等的特点及应用,希望促进我国发酵食品中氨基甲酸乙酯检测标准的制定,保障国民食品的安全。

Ethyl carbamate（EC） is widely found in fermented food, which belongs to ＂2A＂ carcinogen. The European Union has set limit standard for the content of ethyl carbamate in fermented food. However, due to the diversity of fermented food and various detection methods in our country, there is no standard of EC concentration in fermented food. To promote detection methods of EC, summarize the new progress of EC detection methods, and mainly analyze the characteristics and application of spectroscopic methods, thin-layer chromatography, gas chromatography gas chromatography combined with mass spectrometry, two-dimensional or multidimensional gas chromatography coupled stable isotope labeling mass spectrometry, high performance liquid chromatography with fluorescence method, liquid chromatography-electrospray ionization tandem mass spectrometry, nuclear magnetic resonance detection, enzymatic assay, electrochemical sensor method, and immunoassay etc. Aim to promote detection standards of EC in fermented food in our country and ensure national food security.